Formulation of breakfast cereal from germinated brown jasmine rice (KPSKD5) flour
2011
Supanuch Saipang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) E-mail:[email protected] | Niramon Utama-ang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Kittiwut Kasemwong(National Science and Technology Development Agency, Pathumthani (Thailand). National Nanotechnology Center) | Yuthana Phimolsiripol(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology)
Objective of this research was to formulate the ratio of germinated brown jasmine rice (KPSKD5) flour (60-95 percent) corn girt (0-20 percent) and soy protein isolate (5-20 percent) using mixture experiment. Results demonstrated that different mixtures had the significantly effect (p LT 0.05) on the density (0.17-0.21 g/ml), expansion ratio (6.35-9.45), GABA content (5.47-15.03 mg/100g dry sample), sweetness (4.3-5.0) and overall-liking (5.2-6.1). Extrusion process led to the reduction of GABA content in extruded product was less than 4.41 mg/100g dry sample when compared to non-extruded sample. Optimal formula consists of 95 percent germinated brown jasmine rice flour, 0 percent corn girt and 5 percent soy protein isolate, respectively which resulted in the highest GABA content (15.03 mg/100 g dry sample).
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Эту запись предоставил Kasetsart University